Mmm, muffins!

 

Now that November seems to be in full swing; with frosty mornings, bare trees and snow clouds looming, it's time to do some baking! Regan and I enjoy muffins in the mornings for breakfast, so when I get a burst of energy, I bake a lot and freeze some. This recipe is a tasty way to get veggies in your kid (and yourself), and use up some leftovers from the fridge! Oh, and it makes your whole house smell good too - bonus! 

 

This recipe is a combination of several recipes I found online (mostly on Pinterest, of course).  The muffins turned out really moist and tasted fairly strongly of sweet potatoes, which you may or may not like...I thought they were tasty, and of course Regan liked them!  Feel free to alter the recipe to your liking!

Applesauce Sweet Potato Muffins

1 1/2 cups flour
1 cup oats
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup applesauce
1/2 cup milk
1/2 cup pureed sweet potatoes, baked squash, pumpkin or carrots
1/2 cup brown sugar
1/4 cup vegetable oil
one egg

crumb topping:
2/3 cup oats
1/4 cup brown sugar
1 tsp. ground cinnamon
2 Tbl. butter, melted

Combine flour, oats, baking powder, baking soda and cinnamon in a bowl.  In a separate bowl, mix applesauce, milk, puree, sugar, oil and egg.  Add the flour mixture and mix just until moistened.  Divide batter evenly into muffin tins and sprinkle with topping.  Bake at 400 degrees for 18-20 minutes.  Enjoy!